Instant Pot Broccoli Cheese Soup

Instant Pot Broccoli Cheese soup is a creamy, flavorful soup that is literally ready in minutes! The cheesy soup base pairs perfectly with tender broccoli and matchstick carrots. This soup will be your family’s new favorite, goodbye Panera Bread, hello Instant Pot! 

Love Soup? Try my Creamy Chicken Noodle Soup and Creamy Tomato Tortellini Soup!

Broccoli Cheese Soup- Better than Panera!

True Fact: I was a picky child. I know, I’ve talked all about that here before but it is so true and relevant to this recipe I have to bring it up again.

Also true fact: I was probably in my teens before I even tried this soup. Really. (I know, was I living under a rock? No, just picky and stubborn. ?)

Then, I was pregnant with Chase and I craved it. I even went to Panera with some friends and got this soup! I was shocked. It was kind of like an out of body experience because I just couldn’t believe myself.

You know what I didn’t believe even more? I liked it. Really liked it! And I had missed out on it my entire life!

I didn’t think in a million years I’d say it, but the Cheese and broccoli go together like a PB&J. They are meant for each other and they are meant to go into the Instant Pot!

Are you ready for your mind to be blown away? It couldn’t be easier.. or faster!

How to make Broccoli Cheese Soup in the Instant Pot

Toss (literally ?) chicken broth, minced onion, broccoli, matchstick carrots, minced garlic (I always use the dried stuff!), salt and pepper into the Instant Pot.

Notice that the broccoli isn’t broken down extremely small. I just washed and cut the broccoli into it’s natural florets. They are abut the size you would serve on a veggie tray.

Cook on Manual (or pressure cook) HIGH for 2 minutes, NPR 3 minutes before releasing the pressure manually.

Stir in heavy cream. Set the Instant Pot to saute LOW and bring the temperature back up to an almost simmer.

Gradually stir in your cheese. I like to use a little mild cheddar and parmesan cheese.

Once the cheese has completely melted into the soup, make a cornstarch and water slurry. Slowly add it to the soup stirring until it thickens to your liking.

Serve hot! But don’t burn your mouth on it, like I did. ?

Common Questions

Can I use Frozen Broccoli instead of Fresh Broccoli in this Broccoli Cheese Soup Recipe?

Yes!! The time will change though- You’ll want to cook the soup for 0 minutes if using frozen broccoli! Nope, not a typo, promise!

Can I use pre-shredded cheese while making this Broccoli Cheese Soup Recipe?

You can, but be aware that the pre-shredded cheese sometimes leaves a grainy texture. Every now and then it has a hard time melting into the soup and will clump together and sink to the bottom. I would suggest grating your own if possible!

Oh no! My cheese isn’t melting into the soup as it should.. What should I do?

Don’t fear!! Turn your Instant Pot onto saute and heat everything up again until boiling, stirring the entire time. This should be enough to get that cheese melted. *Note: do not bring the soup up to boiling if you’ve used anything other than heavy cream.*

Can I substitute milk or half ‘n half for the heavy cream?

You can, but you’ll need to be extremely careful. Milk will curdle if poured into the hot broth and broccoli. You’ll either need to temper the milk before adding it or let the Instant Pot contents cool down before adding. Once the milk or half n half is added, do not bring the soup up to a full boil, again it will curdle.

Instant Pot Broccoli Cheese Soup

Instant Pot Broccoli Cheese soup is a creamy, flavorful soup that is literally ready in minutes! The cheesy soup base pairs perfectly with tender broccoli and matchstick carrots. This soup will be your family’s new favorite, goodbye Panera Bread, hello Instant Pot!

Ingredients

• 3 cups chicken broth
• 3/4 cups minced yellow onion
• 4 cups broccoli florets
• 1 1/2 cups matchstick carrots
• 1 tsp minced garlic, dried
• salt and pepper, to taste
• 2 cups heavy cream
• 1 cup shredded parmesan cheese
• 1 cup mild cheddar cheese
• 2 tbsp cornstarch
• 1/4 cup water

Instructions

1. Add the chicken broth, onion, broccoli, carrots, garlic, salt and pepper to the Instant Pot.
2. Cook on Manual (or pressure cook) HIGH for 2 minutes. Allow for a 3 minute NPR before releasing the pressure manually.
3. Remove lid and stir in the heavy cream. Set the Instant Pot to Saute LOW and heat until it almost begins to simmer. Turn the Instant Pot off.
4. Once heated, gradually stir in the parmesan and cheddar cheeses.
5. Make a slurry with the cornstarch and water. Slowly add it to the soup until it thickens to your liking.
6. Serve hot!

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Try these other great recipes:

• Tomato Tortellini Soup
• Chicken Noodle Soup
• Cauliflower Cheese Soup
• Chicken and Dumplings
• Instant Pot Beef Stew
• Chicken Pot Pie
• Alfredo Sauce
• Stuffed Shells
• Mississippi Chicken Sandwiches
• Instant Pot Chicken Tenders
• Crack Chicken Bombs
• Creamy Ziti
• Teriyaki Chicken Bowl
• Chicken Lo Mein
• Chicken Lettuce Wrap

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Instant Pot Broccoli Cheese Soup

Instant Pot Broccoli Cheese soup is a creamy, flavorful soup that is literally ready in minutes! The cheesy soup base pairs perfectly with tender broccoli and matchstick carrots. This soup will be your family's new favorite, good bye Panera Bread, hello Instant Pot! 

4.54 from 92 votes

Print Pin Rate

Course: Instant Pot

Keyword: broccoli, broccoli soup, cheese soup, creamy, creamy broccoli soup, creamy soup, instant pot, Instant Pot broccoli cheese soup, instant pot soup, soup

Prep Time: 5 minutes

Cook Time: 2 minutes

Additional Time: 8 minutes

Total Time: 15 minutes

Servings: 4 servings

Calories: 733kcal

Author: Karli Bitner

Ingredients

• 3 cups chicken broth
• 3/4 cups minced yellow onion
• 4 cups broccoli florets
• 1 1/2 cups matchstick carrots
• 1 tsp minced garlic dried
• salt and pepper to taste
• 2 cups heavy cream
• 1 cup shredded parmesan cheese
• 1 cup mild cheddar cheese
• 2 tbsp cornstarch
• 1/4 cup water

Instructions

• Add the chicken broth, onion, broccoli, carrots, garlic, salt and pepper to the Instant Pot.
• Cook on Manual (or pressure cook) HIGH for 2 minutes. Allow for a 3 minute NPR before releasing the pressure manually.
• Remove lid and stir in the heavy cream. Set the Instant Pot to Saute LOW and heat until it almost begins to simmer. Turn the Instant Pot off.
• Once heated, gradually stir in the parmesan and cheddar cheeses.
• Make a slurry with the cornstarch and water. Slowly add it to the soup until it thickens to your liking.
• Serve hot!

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Nutrition

Serving: 1g | Calories: 733kcal | Carbohydrates: 30g | Protein: 24g | Fat: 60g | Saturated Fat: 37g | Polyunsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 1438mg | Fiber: 8g | Sugar: 11g